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One Pot Fall Vegetable Orzo and Chickpeas

One Pot Fall Vegetable Orzo and Chickpeas for Cozy Nights

Delight in this One Pot Fall Vegetable Orzo and Chickpeas, a comforting blend of autumn flavors that warms the heart and nourishes the body.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Autumn
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil
  • 1 medium Sweet Onion Yellow onion or shallots work as substitutes
  • 2 cloves Garlic Fresh is preferred, garlic powder can be used
For the Vegetables
  • 2 cups Butternut Squash Can swap with pumpkin or sweet potato
  • 1-2 cups Mushrooms Use favorite mushrooms or omit if allergic
  • 2 cups Kale Substitute with spinach or Swiss chard if desired
For the Seasoning
  • 1 dash Nutmeg Can substitute with ground cinnamon or allspice
  • 4 cups Vegetable Stock Homemade is best, or use water with seasonings if out of stock
For the Pasta and Protein
  • 1 cup Dry Orzo Pasta Alternative small pasta shapes can be used
  • 1 can Chickpeas Canned is convenient; dried requires pre-soaking
For the Finish
  • 1 cup Parmesan Cheese Omit for dairy-free and consider nutritional yeast as a substitute
  • 1 bunch Fresh Parsley Other herbs like thyme or basil can be used

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add a diced sweet onion and cook until translucent, about 3-4 minutes.
  2. Stir in 2 minced garlic cloves with salt and pepper. Sauté for an additional 1-2 minutes until fragrant.
  3. Add 2 cups of cubed butternut squash to the pot and cook for about 5-6 minutes until softened.
  4. Fold in 1-2 cups of chopped mushrooms and cook for another 5 minutes until tender.
  5. Stir in 2 cups of chopped kale and a dash of nutmeg. Cook for about 2-3 minutes until the kale is wilted.
  6. Add 1 cup of dry orzo pasta and 1 can of drained chickpeas. Pour in 4 cups of vegetable stock and bring to a boil.
  7. Reduce heat to low, cover, and let simmer for 15 minutes until the orzo absorbs the flavors.
  8. Remove from heat, stir in 1 cup of grated Parmesan cheese, garnish with parsley, and serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

For easy meal prep, chop all veggies in advance and store in the fridge to save time during busy evenings.

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